Finally, Chicken Pastilla!
It's been a while - de-cluttering and preparing my home for sale after 33 years has taken priority but the long overdue feasting and website updating finally happened.
Just for a change, I got a head start on the prep by actually making sure I had all the ingredients and getting the chicken prepared a day early. This was necessitated because my agent arranged a "Home Open" the same day as guests were coming to eat the final product.
First, take your chicken. No seriously, first assemble your mise-en-place.
That's when I discover that while I thought I had a bottle of white wine chilling in my fridge that was in fact not the case. Time constraints, plus the fact that it was very hot outside, made another trip the shops unappealing so I decided to go with red wine - I'm trying to drink up my wine stocks so there'll be less to move when I go.
Chicken was first jointed and seasoned, and the onion, garlic and tomatoes sliced as instructed.
Then the chicken was seared on both sides in sunflower oil until golden brown. Once nice and golden, I removed the chicken and added the onion and garlic to the pan. These had to be slowly cooked down for over 15 minutes until caramelised. First opportunity to mess up as there was a strong chance I'd get distracted and let it overcook. Luckily I avoided that and added in the tomatoes just in time.
Cinnamon, pink peppercorns and chipotle chillies joined the party and
the mixture was cooked for another 5 minutes or so before adding the
brandy, and after cooking the alcohol out of the brandy, in went the
chicken pieces, the chicken stock and wine. I used less wine than stated
because I was using red wine and added water to make up the quantity.
Lid on and the chicken was left to simmer for an hour. Then the chicken pieces were left to cool while the rest of the mixture was further cooked uncovered until reduced and thickened. Next the challenge of removing the cinnamon and chilli because the chilli had broken up into smaller pieces the the cooking process. I think i got most of it. And now for - drum-roll please - chocolate. Chucked in a couple of extra pieces to save myself from eating them. Then the mixture was further reduced and thickened and set aide to cool.
Meanwhile once the chicken had cooled enough, it was removed from the bones and added to the sauce mixture. I then put that into a container and into the fridge until the next day. Easy enough, albeit a tad time-consuming.
Next day I prepared the Catalan Spinach - a recipe I have made before. This time I prepared the pine nuts but did not include in the dish itself as one guest can't eat them. I served them on the side.
Then it was a matter of finding a suitable dish - somewhat of a problem as many of my dishes have been packed away. I'm sure making it in a square rather than round container didn't affect the taste at all. My filo pastry co-operated with me and the dish was assembled and in the oven in plenty of time.
Everyone was somewhat surprised at the topping of icing sugar on a main dish but it worked well. This easily served eight though it's so rich that even with some going for seconds there was heaps left over.
It's probably better as a winter dish rather than serving on a 40 degrees Celsius evening as I did.
Just for a change, I got a head start on the prep by actually making sure I had all the ingredients and getting the chicken prepared a day early. This was necessitated because my agent arranged a "Home Open" the same day as guests were coming to eat the final product.
First, take your chicken. No seriously, first assemble your mise-en-place.
That's when I discover that while I thought I had a bottle of white wine chilling in my fridge that was in fact not the case. Time constraints, plus the fact that it was very hot outside, made another trip the shops unappealing so I decided to go with red wine - I'm trying to drink up my wine stocks so there'll be less to move when I go.
Chicken was first jointed and seasoned, and the onion, garlic and tomatoes sliced as instructed.
Then the chicken was seared on both sides in sunflower oil until golden brown. Once nice and golden, I removed the chicken and added the onion and garlic to the pan. These had to be slowly cooked down for over 15 minutes until caramelised. First opportunity to mess up as there was a strong chance I'd get distracted and let it overcook. Luckily I avoided that and added in the tomatoes just in time.
Lid on and the chicken was left to simmer for an hour. Then the chicken pieces were left to cool while the rest of the mixture was further cooked uncovered until reduced and thickened. Next the challenge of removing the cinnamon and chilli because the chilli had broken up into smaller pieces the the cooking process. I think i got most of it. And now for - drum-roll please - chocolate. Chucked in a couple of extra pieces to save myself from eating them. Then the mixture was further reduced and thickened and set aide to cool.
Meanwhile once the chicken had cooled enough, it was removed from the bones and added to the sauce mixture. I then put that into a container and into the fridge until the next day. Easy enough, albeit a tad time-consuming.
Next day I prepared the Catalan Spinach - a recipe I have made before. This time I prepared the pine nuts but did not include in the dish itself as one guest can't eat them. I served them on the side.
Then it was a matter of finding a suitable dish - somewhat of a problem as many of my dishes have been packed away. I'm sure making it in a square rather than round container didn't affect the taste at all. My filo pastry co-operated with me and the dish was assembled and in the oven in plenty of time.
Everyone was somewhat surprised at the topping of icing sugar on a main dish but it worked well. This easily served eight though it's so rich that even with some going for seconds there was heaps left over.
It's probably better as a winter dish rather than serving on a 40 degrees Celsius evening as I did.
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